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Mexican Lentil Soup

Mexican Lentil Soup

Course Soup
Cuisine Mexican, Southwest
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes


  • 1 16 oz package Lentils rinsed
  • 2 quarts Water 8 cups
  • 1 Onion diced
  • 3 tbsp Chicken base (I use Organic Better Than Bouillon) found at Costco or Winco) See notes if using chicken bouillon cubes.
  • 1/4 cup Tomato paste
  • 1 tbsp Chili powder
  • 1 tbsp Ground Cumin
  • 1/4 tsp Crushed Red Pepper Flakes
  • Cheddar Cheese to taste
  • Tortilla chips optional
  • Fresh Cilanto chopped optional


  1. Combine all the ingredients in a large heavy duty pot, bring to a boil, reduce heat, cover and simmer for  approx. 50 minutes or until the lentils reach your desired tenderness. Ladle into bowls, top with desired amount of cheese and chopped fresh cilantro. Serve with tortilla chips if desired.

    Notes: I have also used chicken instant bouillon & seasoning for this recipe. I have also used the cubes. I use Herb Ox brand chicken instant bouillon & seasoning and Herb Ox brand chicken bouillon cubes.  If using the chicken instant bouillon & seasoning  you will need 8 teaspoons. If using chicken bouillon cubes you will need 8 cubes.  1 teaspoon is = to 1 cube.